Articles liés à Food Structure and Moisture Transfer: A Modeling Approach

Food Structure and Moisture Transfer: A Modeling Approach - Couverture souple

Livre 9 sur 43: SpringerBriefs in Food, Health, and Nutrition

Guillard, Valérie

 
9781461463412: Food Structure and Moisture Transfer: A Modeling Approach
Couverture souple
ISBN 10 : 1461463416 ISBN 13 : 9781461463412
Editeur : Springer, 2013

Synopsis

It's well known that the structural characteristics of food materials influence their mass transfer, especially their water transfer properties during such processes as drying, hydration, and storage. In porous cereal-based products, for example, effective water diffusivity is highly affected by the volume fraction and distribution of both solid and gas phases, while in dense food materials, such as fat-based or other edible coatings, it depends on factors that affect the "tightness" of the molecular structure (e.g. free volume, cohesive energy density, crystallinity). This Brief will review the impact of food structure on moisture transfer. A multi-scale analysis of food structure will include a look at molecular structure (e.g. free volume, crystallinity), nanostructure, microstructure (e.g. porous food), and macrostructure (e.g. bilayer structure). For each structural analysis, a focus on the mathematical modelling of the relationship between structural properties and moisture transfer properties will be performed.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

It's well known that the structural characteristics of food materials influence their mass transfer, especially their water transfer properties during such processes as drying, hydration, and storage. In porous cereal-based products, for example, effective water diffusivity is highly affected by the volume fraction and distribution of both solid and gas phases, while in dense food materials, such as fat-based or other edible coatings, it depends on factors that affect the "tightness" of the molecular structure (e.g. free volume, cohesive energy density, crystallinity). This Brief will review the impact of food structure on moisture transfer. A multi-scale analysis of food structure will include a look at molecular structure (e.g. free volume, crystallinity), nanostructure, microstructure (e.g. porous food), and macrostructure (e.g. bilayer structure). For each structural analysis, a focus on the mathematical modelling of the relationship between structural properties and moisture transfer properties will be performed.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Springer
Date d'édition
2013
Langue
anglais
ISBN 10 
1461463416
ISBN 13 
9781461463412
Reliure
Broché
Nombre de pages
68
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